Vietnamese Vegetable Curry
Immerse yourself in the vibrant flavors of Southeast Asia with this Vietnamese Vegetable Curry, a wholesome and aromatic dish that’s perfect for cozy weeknight dinners or entertaining guests. This plant-based curry combines creamy coconut milk, fiery red curry paste, and fragrant aromatics like lemongrass, ginger, and garlic to create a robust, multi-layered broth. Packed with colorful vegetables such as sweet potatoes, carrots, eggplant, cauliflower, and green beans, it’s as nourishing as it is satisfying. A touch of soy sauce, lime juice, and brown sugar balances the bold flavors with a perfect harmony of salty, tangy, and sweet. Serve over a bed of fluffy jasmine rice and garnish with fresh cilantro for a delicious and authentic Vietnamese-inspired experience. This easy-to-follow recipe is ready in under an hour, making it a must-try for anyone seeking healthy, flavorful, and globally-inspired cuisine.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 1 lightly smashed and cut into 3-inch pieces lemongrass stalk
- 2 tablespoons red curry paste
- 3 cups vegetable broth
- 1 14-ounce can unsweetened coconut milk
- 2 medium, peeled and cubed sweet potato
- 2 medium, peeled and sliced carrot
- 1 medium, cubed eggplant
- 2 cups cauliflower florets
- 1 cup, trimmed green beans
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon, fresh lime juice
- 0.5 cup, chopped (for garnish) fresh cilantro
- 1 optional, for serving lime wedges
- 4 cups, for serving cooked jasmine rice
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic, ginger, and smashed lemongrass stalk. Cook for 1-2 minutes until fragrant.
Add the red curry paste and stir well to coat the aromatics, cooking for another minute.
Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Add the sweet potatoes, carrots, and eggplant to the pot. Let these cook for about 10 minutes, partially covered.
Stir in the cauliflower florets and green beans, then continue simmering for another 10-15 minutes until all the vegetables are tender but not mushy.
Add the soy sauce, brown sugar, and lime juice. Stir to integrate the flavors.
Taste the curry and adjust seasoning as needed with more soy sauce, lime juice, or sugar.
Remove the lemongrass stalk before serving for easier eating.
Ladle the curry into bowls, garnish with fresh cilantro, and serve with cooked jasmine rice and optional lime wedges on the side.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.2 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
